penombre All Grain 1 19.0 23.9 90 72.0 1.052 1.014 69 39 5.0 Samuel Smith Old Brewery was the first to revive oatmeal stout, beginning in the 1980s. The brewery brews in what are called Yorkshire squares, two-leveled fermenters made of Welsh slate. This method of fermentation imparts natural carbonation and a rich, full body to the beer. The dense, lacy head is light brown with fine bubbles resting on an almost opaque black stout. The rich aroma is dominated by roasted malt, fruit, and butterscotch. This brew is smooth and silky with a mild hop bitterness balanced by a bittersweet malt for a complex, medium-dry palate. It ends with roasted malt, fruit, and a slightly sweet aftertaste. This oatmeal stout was a platinum-medal winner at the World Beer Championships. Original Gravity: 1.050-1.051 IBU: 30 SRM: 68 ABV: 4.8% Yield: 5 GALLONS (18.9 L) Final Gravity: 1.012-1.013 1 14 20.0 14 20.0 2.0 10.0 6 EBC maris otter bairds Grain 3.75 6 81.0 275 EBC dark crystal malt 1 fawcett Grain 0.25 275 75.0 1 EBC Flocons d'Avoine oio Grain 0.25 1 80.0 985 EBC Chocolate malt bairds Grain 0.25 985 77.0 1 EBC rice hulls Grain 0.125 1 3.0 1450 EBC Orge torréfié (Roasted Barley) bairds Grain 0.075 1450 76.0 East Kent Goldings 0.044 5.8 Boil 90 Irish Moss (Lichen carraghen) Fining Boil 0.005 FALSE 10 Irish Ale 0.125 FALSE 1084 Wyeast Labs 73.0 5.4 75.0 saccharification Infusion 11.8 74.4 90 67